Directions

Preheat oven to 400°. Lightly oil and then flour the bottom of a pie pan with coconut oil and brown rice flour.

To make pie crust, sift together in a medium bowl the brown rice flour, 1 tablespoon of the arrowroot, 1 teaspoon of the coconut sugar, 3/4 teaspoon of the sea salt, and 1/4 teaspoon and 1/8 teaspoon of the cinnamon.

Gradually add solid coconut oil to dry mixture (preferably with a standing mixer set on low). Once mixture is crumbly, add in 1 1/2 tablespoons of vanilla extract and the agave nectar. Slowly add in the water—2 tablespoons at a time. Remove resulting dough from the bowl and form it into a ball shape with your hands. Next, flatten dough into a round disk and place it into a pie pan. Using the heel of your hand, press dough into pan and up along the sides to form a crust. Crimp edges with your fingers. Place pie crust into the refrigerator until you’re ready to fill it.

To prepare the filling, place pumpkin puree, coconut milk, and remaining 2 teaspoons of vanilla into a medium bowl. Sift in remaining 3/4 cup of coconut sugar, 1/4 cup of arrowroot, and potato starch. Then add in remaining 1 1/2 teaspoons of cinnamon, 1/2 teaspoon sea salt, ground ginger, nutmeg, and cloves. Mix ingredients together (preferably with a standing or hand mixer) until they are incorporated. Remove pie crust from refrigerator. Pour 2 3/4 cups of filling into pie crust. Cover edges of pie crust with aluminum foil or pie shields.

Bake pie for 30 minutes. Let it cool and then transfer it into the refrigerator to set for 4 hours before serving. Serve with a dollop of Ryan’s “Whipped Cream” (optional).

Notes

The pie filling yields approximately 4 cups. You only need about 2 3/4 cups for this recipe. Store the remaining filling in the refrigerator to make future mini-pies!